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SPINACH AND ARUGULA SALAD WITH TARRAGON VINAIGRETTE SERVES 4 to 6 I love spinach salads and I love arugula. It is a peppery green that adds a lot of flavor, even in small amounts. It is not available in all grocery stores, but if you can find it, give it a try. Luckily, I can usually find it in a large clam shell container, but even the small one-ounce package is sufficient to enhance other greens. That being said, this salad with the vinaigrette would be good with just the spinach or a mixture of baby greens. Also, the ricotta salata cheese is excellent, but use Parmesan if you can't find it. INGREDIENTS 10 ounces baby leaf spinach, rinsed and dried 1 ounce (or more) arugula leaves, rinsed and dried 1 garlic clove, minced 1 teaspoon Dijon mustard 2 teaspoons honey 2 tablespoons balsamic or red wine vinegar 5 tablespoons olive oil 2 teaspoons dried tarragon (use fresh if available) Salt and pepper to taste Thinly sliced sweet onion Grape tomatoes 4 slices bacon, fried, drained and crumbled Crumbled ricotta salata cheese or freshly grated Parmesan cheese Place the spinach and arugula in a large salad bowl. Place the garlic, mustard and honey in a small bowl. Add the vinegar and whisk to combine. Add the olive oil gradually, whisking constantly until emulsified. Whisk in the tarragon, salt and pepper. Add tomatoes, onions, bacon and cheese to the greens. Drizzle the desired amount of dressing over the salad and toss well. Add the cheese and toss again. Serve immediately.

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